Bhindi Anardana Recipe

Name: Bhindi Anardana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sized onions; 3 tablespoons oil; 400 g ladyfingers; 2 tablespoons pomegranate seeds, powder (anardana powder); 1 tablespoon lemon juice; 1 tablespoon coriander powder; 1/2 teaspoon turmeric powder; salt; 1/2 teaspoon garam masala powder; 1 teaspoon red chili powder

Servings: persons

2 medium sized onions
3 tablespoons oil
400 g ladyfingers
2 tablespoons pomegranate seeds, powder (anardana powder)
1 tablespoon lemon juice
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
salt
1/2 teaspoon garam masala powder
1 teaspoon red chili powder

1
Wash, wipe and trim ladyfingers.
2
Make a deep slit on one side of the ladyfinger to create a pocket.
3
Take off and finely slice onion.
4
Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
5
Stuff the ladyfingers liberally with this masala paste.
6
Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
7
Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
8
Sprinkle lemon juice and serve hot.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium sized onions, 3 tablespoons oil, 400 g ladyfingers, 2 tablespoons pomegranate seeds, powder (anardana powder), and more.

Yes, Bhindi Anardana falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bhindi Anardana

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